Sundays with Marlena Spieler-Lamb with Artichokes

Not called for in this recipe, but the ingredients are. I like to make a paste out of the garlic, lemon, and rosemary. I add that into the slits along with the sliced garlic and rosemary.
I got this lovely boneless leg of lamb at Taylor's Market ...fabulous butcher shop in Sacramento!
I added the artichokes after the lamb had been roasting for a bit.
I also added carrots, fingerling potatoes, and asparagus to the dish. The potatoes were cooked underneath the lovely artichokes.
A perfect medium rare....that is the way I prefer my lamb anyway.

Ingredients: Easily serves 6 - 8.

1 leg of lamb 4.5 lbs
7 peeled garlic cloves...3 should be sliced lengthwise in order to put into the slits you make. The other 4 I mashed up into the paste.
5 chopped shallots
One handful of fresh rosemary..stalks removed. Chop half of it.
2 1/2 cups dry red wine like maybe Cabernet.
4 TBS olive oil
6 globe artichokes cut in half lengthwise (put in water with lemon juice to stop oxidation)
juice of one lemon (two if you don't have preserved lemons)
2 preserved lemon quarters, washed and chopped into small pieces
1 cup of beef stock
salt and freshly ground black pepper

1. Use a sharp knife and cut slits about 1/2 inch deep all over the leg of lamb..about 2 inches apart or so. Into each, put a sliced garlic clove, some of the paste, and a few rosemary sprigs. (see photo) You can marinate the lamb ahead of time..and I think it is a good idea! Be sure to take lamb out of fridge and let sit for at least 30 minutes before roasting. Note: If the lamb did not have the sciatic nerve removed (part of the Kosher process) use shoulder of lamb instead.

Paste: with a mortar and pestle, crush up the remaining garlic,a chopped rosemary, a bit of olive oil, a pinch of kosher salt and the juice of one lemon. You could put it all in a bowl and crush it up with a fork. Preheat oven to 450 degrees.

2. Put the lamb in a non-metal dish, salt and pepper it, drizzle the olive oil over and pour half of the wine over it. Stick a meat thermometer into the lamb so you can take it out of the oven when temp reaches 130. It will continue to cook after you take it out of the oven to a med rare. If you prefer medium, take it out at 140 degrees.

3. Prepare your artichokes now by washing them and peeling off the bottom two or three rows near the stem. Have a large bowl of acidic water ready to plop them into after you cut each in half. Use a small spoon to scoop out the "choke" or feathery looking stuff before adding to water.

4. Put lamb in oven and roast at 450 for 15 minutes and then decrease heat to 325 degrees. Take roast out when lamb reaches your desired temp. This will take about two hours..depending on your oven. Leave the meat thermometer in roast until it is done resting...after you take it out. Let it rest about 13 minutes or so.

5. About 30 minutes before the lamb is done, put the artichokes around the lamb, drizzle with a bit of olive oil.. and let them roast along with the lamb. This would be the time to add your potatoes if you want to use them..and the carrots too. What the heck! Salt and pepper veggies and 1/2 of the beef broth is to be added now.

6. While lamb is resting, transfer pan juices to sauce pan and spoon off any fat...and pour the remaining wine and shallots into the pan. Turn up heat and let juices reduce to about half and then add the remaining beef stock. Stir until pan juices are rich and flavorful.

7. Slice lamb and pour juices over everything. Mint sauce is lovely as well with lamb. I like to slice my lamb about 1/2 inch thick. You'll be able to enjoy the artichoke heart...very nice and smokey!

This Italian Jewish Dish is one your friends and family will see as a special feast. Mine sure did!

Be sure to go over and check out what my blogger buddies are cooking from Marlena Spieler's Jewish Cooking cookbook this Sunday. Eileen at Just the Two of Us and Shankari at Sacramento Spice. While you are here, would you mind clicking on the Sacramento Top 25 graphic? It helps people find my blog. Thanks!

Sundays with Marlena Spieler-A Sof! :(

"Jewish Menu" for Oak Cafe at American River College....that was fun! Thanks Teresa Urkofsky for asking me to do it!
It was great to spend the day with Marlena and her aunt Estelle at our house...and the matzo ball soup was fantastic! Thanks to Chris Macias and Heather (photographer) from The Bee.
Going to Shankari's the following week was fantastic....she and Raj were super host and hostess!!
We had fun wagging our tongues...and I had fun making one of Marlena's recipes with beef tongue...probably my biggest challenge from her book. We loved it!
Kibbutzing in our lovely Sari's...thanks Shankari!!!
Cooking from Jewish Cooking on tv was da bomb. Seems like a long time ago!

So..it is finished. Came in like a Lion, went out like a Lamb...speaking of lamb, it sounds good. Think I'll make some!

Thanks to my co-blogger buddies, Shankari and Eileen. It's been quite a ride! :) Our first post was Sunday November 8th, 2009. Cooking and blogging our way through her book was fun most of the time, challenging at times, and a wonderful learning experience! Getting to know you two better was priceless.

Thanks to Marlena Spieler for being gracious and encouraging during this project. It was appreciated more than you will ever know. I learned soooo much. A sheynen dank.

Thanks to Greg Sabin for his support and to Ann Martin Rolke for hers as well. To my blog maker and editor, Lori Hahn. Without her, I would have been up shit creek often. Last but certainly not least, thanks to my husband Dave for making all of her wonderful bread recipes.

Some things I'll keep making: Zchug, Harissa, Brik a'leouf, Matzo Ball Soup, Latkes, Fragrant Beet Soup with Lamb Kubbeh, Marinated Herrings, Whitefish Salad....well, so many really.

Mazel Tov to us!

**[Monday with Marica will be posted later on this week....but will be back on schedule next Monday....I want to leave this post up a few more days. It deserves to be left up a bit longer]

Sundays with Marlena Spieler-"smoked" whitefish salad

OMG...This is sooo succulent and refreshing..perfect summer snack or appetizer.
I used fresh wild cod..perfect for this traditional deli dish.
I couldn't find "smoked whitefish in a deli" so I added a drop of Stubbs Liquid Hickory Smoke and let it steam for a few. Worked great!

I ate it like a deli taco...I cannot wait to eat another one. So very summery.


Ingredients: Serves 4-6

1 smoked whitefish..skinned and boned (or do what I did)
1 large celery stick..small dice
3 green onions...small dice (greens included and save some for garnish)
3 TBLS mayo
2 TBLS greek-style yogurt (or you could use sour cream)
2 TBLS small dice preserved meyer lemons (or the juice of 1/2 lemon--or both!)
1 head of romaine lettuce for "deli tacos"
ground black pepper..about 1 tsp

1. If you can find smoked whitefish at your deli...you must live somewhere other than Sacramento. I bought fresh wild cod at The Nugget and I had some Stubbs Liquid Smoke..hickory. I heated up a non-stick pan and sprayed some pam in it. I cooked the fish on one side for about 2 minutes and then turned it over. I added a drop or two of the liquid smoke and about 1 TBSP water and quickly put a lid on. I let it steam/smoke for about another 3-4 minutes..until fish flakes apart. Let it cool.

2. Break the fish apart with your fingers and put in a bowl. Fold the fish into the mayo/yogurt mixture..along with the other ingredients. Chill.

3. You can serve on lettuce with bagels or pumpernickel..or do what I did sans bread. Just use the lettuce leaves!

My blogger buddies are finished with their part of Jewish Cooking...but go over anyway and see what is new. It is always worth a look! Just the Two of Us and Sacramento Spice!

Sundays with Marlena Spieler-Preserve .Pickle it.

Instant (almost) Sephardi Pickle of Mixed Veggies...and turmeric for this one!
Kosher Dill/Garlic Pickled Cukes, carrots, turnips
Maybe someone will pickle me when the time comes?


Well, I pickled the hell out of all kinds of stuff per Marlena Spieler's Jewish Heritage Cookbook...or the later version "Jewish Cooking". I love to can, to preserve...I grew up with a mom who preserved everything. She grew up with acres of fresh veggies...but that is another story.


I pickled everything: cauliflower, carrots, turnips, celery, red bell peppers, garlic and Mediterranean cucumbers. I made one jar with the cauliflower, carrots, red bell peppers, and 1/2 tsp of turmeric.

Be sure to check out Eileen and Shankari's blogs for their offerings...although they might be finished with Marlena's cookbook by now. Go check it out!

• Pickle it recipe: for 2 lg jars, 16 oz (divide ingredients for each jar)
  
• 2 1/2 quarts of water --for both jars
  
• 3/4 cup kosher salt--for the water
  
• four bunches of baby dill
• 12 garlic cloves (unpeeled)
  
• 2 TBSP pickling spices
• 2 tsp hot pepper flakes (or 1/2 hot pepper per jar)
• 1 TBSP dill seeds
• 1 TSP turmeric-- for jar with cauliflower
  
• 4 cardamom pods (my addition)
• 2 sterilized 16 oz jars and lids.
  

Bring the water to a boil and add the kosher salt. Take from heat and let cool.

While that is going on, lightly crush each garlic cloves. Leave peels on. Wash your veggies and cut according to the size of the jar. I got the mediterranean cukes so didn't have to cut them. Peel your carrots.

Layer in the veggies, garlic cloves, spices, and baby dill. Pack two jars...16 oz each. Then pour the cooled brine over the mixture..making sure everything is covered. Put lid on and let sit for 7-14 days prior to chowing down. NOTE: Store in the fridge after they sit at room temp for several days. Be sure to go over and check out my blogger buddies and what is up with their Jewish Cooking recipes for this week. Just the Two of us and Sacramento Spice.

• Enjoy!
  

Sundays with Marlena Spieler-Turnip ON! Two Recipes.

Torshi is a Jewish Persian Pickled Condiment made with young turnips and beets.
This turnip and sour cream Ashkenazi salad is a perfect choice to accompany a dairy meal. I added the Greek Yogurt...I couldn't help myself. I used the sauce over cold quinoa pasta...a later post!
I also used some preserved lemons in the salad...I knew Marlena would approve!

It would be great with flatbread...but this garlic/parm artisan bread was perfect with it.


Torshi

Ingredients: for four jars, 12 oz each

2 and 1/4 lbs of turnips (smallish ones)
3 raw beets (small to med)
2-3 TBS kosher salt
6 cups of water
juice of 1 lemon

Wash the turnips and beets. Do NOT peel them. Cut off the "hairy" end though. :)
Cut into 1/4 " slices. Put salt and water into a bowl. Stir and leave until salt is dissolved.

Sprinkle the beets with lemon juice and place the slices at the bottom of the sterilized jars. Top with the turnip slices..pack them tightly into each jar. Pour the salt water into each jar until it tops the beets and turnips. Seal the jars and put into a cool place for at least 7 days before serving. Great in a sandwich...or just to crunch on! I cannot wait until they are ready!

Turnip Salad in Sour Cream and Greek-style Yogurt

Ingredients: Serves four

2-4 smaller turnips (young ones) clean them with a brush
1/4 to 1/2 red onion...grated or finely chopped
2-3 drops of white wine vinegar
(I finely chopped 1 quarter of a preserved meyer lemon)
Salt and ground black pepper to taste
Chopped fresh parsley or paprika for garnish (I used the green parts of scallions)

Thinly slice on or two of the turnips..and then grate the rest on med hole of the grater. Place in a bowl.

Add the onion, vinegar, salt and pepper and toss. Stir in the sour cream (and yogurt and preserved lemons..or even grate some lemon into the bowl)

Chill and serve with a garnish of parsley or some other green herb, etc. Dill?

This is killer! A killer salad. I put it in some pita bread and it was so good...I even thought of all kinds of things that this would go with..or just by itself. A real summer kind of salad! Later I added some cukes and dill...and put it over cold pasta with shrimp I poached in water with lemon and saffron. Later on that!

So, we continue to cook thru Jewish Cooking and my compadres are almost done! Please be sure to check out Just the Two of Us and Sacramento Spice for their offerings this week. Oh..and Happy Mother's Day!!

Sundays with Marlena Spieler-Pollo All'Ebraica with Baby Peas and Deep Fried Baby Artichokes

Oh...I forgot to spoon the sauce over before I took the photo. My battery was so low..in a hurry I guess.
Deep-fried artichokes are divine.


As Marlena says, this is an Italian dish that reflects both Mediterranean and Jewish Cooking. Due to the laws of the Kashrut, which forbids using cream with meat dishes, Jews enrich sauces by using egg yolks. That being said, I did not temper my egg yolks appropriately so my sauce ended up going down the toilet. My cat Buddy loves to watch things go down the toilet...at least HE was happy! Live and learn.

We were starving so I ended up using the cooked onions along with the juices from cooking the half chicken ....so with the fennel seeds, parsley, the Marsala and some chicken stock...the sauce was delicious.

Those deep fried baby artichokes are to die for! Seriously. The leaves were crispy but the heart was tender and perfecto...a little sea salt and voile! Here are the recipes for both dishes:

Pollo All'Ebraica with Baby (Petite) Peas

[I used half a chicken..already split. Marlena called for 4 boneless, skinless chicken breasts..which I didn't have]. BTW..All'Ebraica means "in the Jewish style"

Ingredients: Serves 4

4 boneless and skinless chicken breasts
all-purpose flour for dusting chicken...about 1/4 cup
4 TBS Canola Oil
1 finely chopped onion
1 TBS chopped fresh parsley (I used pea shoots)
1 and 1/2 tsp fennel seeds
5 TBS dry Marsala
1/2 cup chicken stock
2 cups baby peas (I used the steam in a bag kind)
juice of 1 and 1/2 lemons (I used half of a preserved meyer lemon..finely chopped)
2 egg yolks
salt and ground black pepper to taste

Salt and pepper the chicken and then dust with flower. I just threw mine into a paper bag that I had added the flour to...shake a few time. Throw the bag away.

Heat 1 TBS in pan and add the onion, parsley, fennel seeds. Saute for about 5 minutes. Remove from pan and set aside.

Add the remaining oil and add the chicken to the pan..cook 2 or 3 minutes on each side until lightly browned. Take chicken out and set aside. De glaze pan with the Marsala and reduce liquid to about 2 TBS and add chicken stock. Go ahead and add the onion mixture, chicken, and peas back into the pan. Everyone in the pool....like they say way too often on tv.

Cook that over low heat while you prepare the egg mixture. Now, in a bowl, beat the lemon juice and egg yolks together. Slowly add about 1/2 cup of the liquid from the pan into the yolk mixture and combine.

Return the mixture to the pan and stir together with the other liquid. Don't allow mixture to boil or the eggs will scramble...honest. Serve immediately with sauce and peas spooned around the chicken. I had some leftover brown rice..so served some of that too. You will be loved.

Deep-Fried Baby Artichokes

Ingredients: Serves 4

2- lemons, halved
4-8 small globe artichokes
Vegetable oil for frying (or a mixture of peanut oil and canola oil for a higher smoke point)
pinch of sea salt

Prepare a big bowl with cold water and squeeze the lemon juice into the water...artichokes oxidize quickly! After you pick the tough outer leaves off, put them in the aciduated water until ready to cook. They get fried anyway so I skipped this step. I am bad.

Cut the stems off and then take the outer tough leaves off..until you get down to the pale inner leaves. Cut a bit of the tops off too.

Carefully open the leaves. I didn't worry about the choke, as these were very small artichokes. If there is a lot of choke, remove it with a small spoon. If the artichokes are not babies, you should cook them in boiling water for about ten minutes before deep frying...and then make sure you roll them in a clean kitchen towel to get that water out. Gently. Then place upside down on counter and carefully press down so leaves open up.

Fill a heavy wok or pan with the oil...or as much as you think you'll need to deep fry. I only used about 2 cups or so. I threw a leaf in to see if the oil was hot enough. When it is...put artichokes in 2 at a time...leaves up, and press down with stainless steel slotted spoon. When they are browned, drain on paper towels or a clean kitchen towel. Sprinkle with sea salt and serve! Dave loved these and so did I! Wowza.


I counted and I have 21 more recipes out of Jewish Cooking to complete. Eileen says she has three left, but she has been posting more than one per week. Shankari...how many do you have left? Be sure and click on their names to check out what they cooked up for Sunday!

Sundays with Marlena Spieler-The Absolute Best Soup I've Ever Eaten

Fragrant Beetroot Vegetable Soup

Click to enlarge photos..in order to smell it of course!





This soup is one of the best things I've ever tasted. It involves some steps and work but let me tell you....so worth it! I took lots of pictures too. Here goes:

Ingredients for the soup: serves 6 - 8

1 tsp canola oil (she used veggie oil)
1/2 finely chopped medium-sized onion
5 minced garlic cloves
1 carrot, medium dice
2 medium zucchini, med dice
1/2 celery stalk, finely diced
4 cardamom pods..throw em in whole (you can take them later....or not)
1/2 tsp of curry powder
2 med. beets, roasted-peeled-chopped med and save juice (you can buy vacuum packed beetroots)
5 cups of chicken stock (or veggie stock)
1 14oz. can of good chopped tomatoes
4 tablespoons of chopped fresh cilantro leaves
2 bay leaves
1 tablespoon sugar
salt and pepper to taste
2 tablespoons of white wine vinegar (could use rice vinegar) upon serving

Put the oil in the pot you'll make the soup in and have heat on med high..throw in the onions until they get soft, then throw in HALF of the garlic but don't let it burn. Throw in all of the veggies EXCEPT the beets. Stir and let them meld together but not until they are limp. Nobody likes a limp anything. Go ahead and throw in the spices too. After a few minutes pour in the broth, one chopped beet, canned tomatoes, fresh cilantro and the sugar. Bring to the boil then reduce for about 20 minutes. After, toss in the remaining chopped beets/and juice and remainder of garlic. Set aside...you may have to re-heat to serve.

Ingredients for the Ginger/Cilantro condiment: ( I LOVE THIS STUFF)

3 -4 garlic cloves chopped roughly (goes in food processor so whatever)
About 1 - 2 tablespoons of chopped fresh ginger...peel first
1-4 mild fresh chilies (I used one large poblano and 1/2 jalapeno, seed removed)
a large handful of fresh roughly chopped cilantro leaves
2 tablespoons of white wine vinegar
extra virgin olive oil (slowly pour in as processor is on until a paste forms)

[you can spread this on a sandwich, serve with "meatballs", make pasta and throw some in there while the pasta is hot with a little more olive oil and sprinkle cilantro or parsley over the top, dip pita in it, or serve over dumplings]

Put the garlic, chillies, and ginger in the food processor and give it a whirl till blended. Add the cilantro, vinegar, salt and then the oil and whirl around till it is a paste-like consistency. Take it out and set aside. Wash the food processsor cause you are using it again...you could let your dog or cat lick it clean..if they like spicy. No...don't do that.

Be sure to check out Eileen's and Shankari's offerings from Jewish Cooking by Marlena.

{yes, this is something I already made way back when....but it took so long, decided I could post it twice. besides, it is just THAT good. I did leave out the lamb dumplings this go round}

Sundays with Marlena Spieler-Kreplach

I bought the 'already made square wraps' in the Asian section of the market. So shoot me. The filling is mushroom and monterey jack cheese. I used chives for garnish.


Jews often eat Kreplach to celebrate Purim. One explanation comes from Alfred J. Kolatch's The Jewish Book of Why. Kolatch writes that the kreplach's triangular shape symbolizes the three Jewish patriarch (Abraham, Isaac and Jacob). And it was from her antecedents that Esther derived the strength she needed to save the Jews from annihilation in Persia.


Here is a Kreplach recipe I found online. It is close to Marlena's. I am in Portland, and my Jewish Cooking book is back on my table in Sacramento! oooops. Luckily I made this recipe on the 3rd, so I had the photos! It really was delicious and comforting.

DOUGH: (if you choose to make it)

1 ¾ flour 2 eggs ½ tsp. Salt 3 Tbsp. Oil FILLING 1 cup ground cooked beef or chicken 1 small onion, grated 1 tsp. salt

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DOUGH: in a large bowl combine dough ingredients together. Knead and roll out thin on floured board. Cut into 3-inch squares or circles.

FILLING: in a small bowl mix filling ingredients well. See Kreplach illustrated for filling and folding. Kreplach can now be either boiled and served in soup or sauted in oil. You just fold them over into a triangle after filling..make sure to brush water or egg wash on outer edges and press to seal.

TO BOIL: Place in boiling salted water. Don't boil too hard! Cook approximately 20 minutes until kreplach float to top. (mine took about 10 minutes due to my filling)

TO SAUTE: Heat oil over medium flame in 10-inch skillet. Saute boiled kreplach until golden brown on both sides.

NOTE: Dough will roll out more easily after being wrapped in a damp cloth for one hour.

YIELDS: 18 Kreplach

Be sure to check out Eileen and Shankari's offerings from Jewish Cooking!

Kosher Food for Body and Soul

Sundays with Marlena Spieler-Kasha Varnishkes

I cooked up a storm last weekend...and this classic Ashkenazi dish of buckwheat (Kasha) made us very happy. I love cooking and blogging through Marlena's book because I am always surprised by a fond food memory....Kasha Varnishke is no exception! The Kasha I bought is wheat and gluten free...and vegan/vegetarian!

Serves 4 - 6

5 sliced mushrooms or 1/2 of a portabello mushroom chopped into 1/4 inch pieces
1 and 1/8 cups of boiling water or veggie stock (I used veggie stock)
3 TBS veggie oil
2 med. onions, thinly sliced
1 and 1/2 cups Kasha or buckwheat ( used medium coarse)
1/2 bag of pasta bows
salt and ground black pepper to taste

1. Heat the oil in a pan on med then add the sliced onions. You want them to get very golden..almost crispy but not burned. Drain on paper towel or clean kitchen towel.

2. Add the sliced mushrooms to the same pan and saute for a few minutes. Return onions to the pan and remove from heat...set aside.

3. Toast the kasha in a large heavy pan on high heat for about 2 minutes..stirring the entire time. Reduce heat and stir in the boiling stock and blend. Put lid on and let it cook for about 10 minutes or until liquid has been absorbed completely.

4. While that is cooking, cook the pasta in a pot of salted water..about 4 tsp. of salt and drain when it is just tender or el dente.

5. Toss the onions (reserving some for garnish on top), mushrooms, and pasta into the cooked kasha. Stir and serve hot. It would be great with some Pecorino cheese, if you are eating cheese.

Our project of cooking through Jewish Cooking will be coming to and end by mid-June I am thinking...maybe before that. Be sure and check out my blogger buddies offerings from the book this week. Eileen and Just the Two of Us and Shankari at Sacramento Spice.

Wondering if I am going to plow through another cookbook...not sure yet. I feel sad just thinking about this project ending.

Sundays with Marlena Spieler-Russian Poppy Seed Cake

I don't bake. It's too precise for me. I like to just "throw stuff in" if I feel like it.
One and 1/2 cups of poppy seeds!
I screwed up right away..poppy seeds were supposed to go in last...like "folded in".
The cake sort of fell a bit in the middle...but I just put some whipped cream in there.
It was seriously delicious. My husband and in-laws were "popperly" impressed...and shocked. I found this link and photos of poppy seed cake...but can't read it. I think my cake looks darker because I failed to fold the seeds in. Some recipes request that one puts the seeds in milk and heat them up together. hmmmmmm. I read that Esther (Old Testament) fasted using poppy seeds and that poppy seeds have been used in cakes for ages...literally.

This cake is traditionally called Mohn Torte.


Ingredients: Serves 6-8

1 cup self-rising flour
1 tsp baking powder
1/2 tsp salt
2 eggs
1 cup superfine sugar
2 tsp vanilla extract
1 and 1/2 cups poppy seeds
1 and 1/2 TBS grated lemon rind
1/2 cup half n half (or milk)
1/2 cup melted but cooled unsalted butter
2 TBS veggie oil
1 tsp of powdered sugar for dusting the cake ( I used a loose leaf tea holder to sift it thru)

1. Preheat your oven to 350 degrees
2. Sift together the salt, flour, and salt (I forgot to do this)
3. Use a electric mixer to blend together the eggs, sugar, and vanilla..about 4 minutes.
4. Now fold in the poppy seeds and lemon rind...stir gently.
5. I then slowly added the sifted ingredients into the wet ones...alternating the half n half and veggie oil as the beater was on slow. Then fold in the melted butter to that mixture.
6. Pour it into a 9 " round tin and bake for 40 minutes or until firm....I stuck a toothpick in and it came out clean so figured it was done. Let it sit on a rack and firm up a bit more. You can invert it onto a nice plate and then dust with powdered sugar... I used one of the cake pans where the bottom comes out....don't know what they are called. Hey...I really don't bake.

This poppy seed cake is best served with tea....and I'd add some vanilla ice cream or whipped cream...or both!

Please take the time to check out my blogger buddies offerings from Jewish Cooking! Eileen at Just the Two of Us and Shankari at Sacramento Spice.

Sundays with Marlena Spieler-Rebecchine de Gerusalemme

These tasty "fritters" are from Italian Jews, no doubt. They are deep-fried round polenta sandwiches........ traditionally filled with anchovy fillets but I filled mine with mozzarella cheese and a dab of marinara sauce. It's allowed. They are so good! If I was eating alone, I would have used anchovies because I love em. Dave, not so much.

In Kosher Eye, I found this: "most Italian Jewish dishes are the cuisine of poverty, one can find traditional recipes in almost every region in Italy. Just look for the names all’ebraica, alla giudea, alla grega, Rebecchine, Gerusalemme; the names indicate that they are the foods of the Jews. Jewish influence in Italian cooking was present even in ancient Rome; the Garum Catimoniale was a fish sauce made only from fish with scales," by Lael Hazen.


Ingredients Serves 4 - 6

1 ½ cups polenta
1 cup cold water
3 cups boiling water
2-3 tbsp tomato paste / puree
2 or 3 tbsp tomatoes, diced
2 tbsp chopped rosemary
2 or 3 tbsp grated parmesan cheese
130g, 4 1/2oz mozzarella, Gorgonzola or fontina cheese, finely chopped or grated
half veg. and half olive oil for deep frying
1-2 eggs, beaten
plain flour for a light coating

Directions

In a large pan combine the polenta with the cold water, stir,
add 3 cups boiling water and cook stirring constantly for about 30min.
until mix is thick and no longer grainy
season
pour mix into greased baking dish, forming a layer ½inch thick
lightly cover, and cool
chill in fridge for an hour or longer..till polenta is set

cut out rounds..I use a round deep jar lid 2.5" width

combine the tomato puree with the diced tomato and Italian spices

spread a little of the tomato mix onto the soft side of the polenta shapes
save some for dipping *

sprinkle with the cheese grated mozzarella or other melting cheese

top with another polenta shape, again soft side against the filling
press edges together to seal*
fill the remaining polenta shapes in the same way
heat oil in wide pan to a depth of 2 inches until hot enough to brown a cube of bread in 30 seconds
dip fritters into egg mix, coat with flour and gently lower into the oil and fry for 4-5 min, turning once
drain on clean kitchen towel or paper towels

serve warm with a light salad and a dish of the tomato sauce.....optional
1. Dave and I loved them and will serve as appetizers for our next party

My blogger buddies and I continue our project of cooking and blogging our way through Jewish Cooking by Marlena Spieler. Be sure to hop over and check out their offerings for this Sunday with Marlena. Eileen at Just the Two of Us and Shankari at Sacramento Spice.

Passover is upon us....I am making a load of Matzo Balls on Sunday! I've never attended a Seder but am reading all about it. I have learned so much during this project and am very grateful.