Archive for November, 2010


* 1 pound lamb shank or shoulder chops, cut into
2-inch pieces, bone
* 8 cups water
* 1 tbsp corn oil
* 3 medium onions, chopped
(1½ cups)
* 1pound eggplants (2),
cut into 1-inch cubes
* ½ pound green beans,
cut into 1-inch pieces
* 2 medium sweet red
peppers, seeded cut
into 1-inch cubes
* 1 cup chopped peeled tomatoes, or equal
amount canned
* ¼ cup chopped fresh coriander
* 3 garlic cloves,
put through a press
* 1 tsp salt, or to taste

1. Put the lamb and water in a pan, bring to a boil, cook for 3 minutes, and remove the foam. Reduce heat to low and cook, covered, for about 30 minutes or until the lamb is tender but firm. Remove lamb pieces with a slotted spoon and strain the soup.
2. Heat the oil in a skillet and brown the lamb over moderate heat for 3 minutes. Set aside.
3. Bring the lamb broth to a boil over moderate heat. Add the onions, eggplants, green beans, red peppers and tomatoes and cook, covered, for 15 minutes. Add the lamb, coriander, garlic and salt and cook for 10 minutes more.

Serve 8 People


November 4, 2010 at 6:03 pm Leave a comment


* 2 pound top rib
* 1 quart light beef broth
* 3 cups tinned tomatoes, finely chopped, with their juice cup
* 1 cup tomato sauce
* 2 pounds cabbage, coarsely shredded or very thinly sliced
* 1 quart water
* 2 onions, diced
* 1 tsp sour salt
* ½ tsp freshly ground black pepper, or to taste
* 2 tbsp sugar
* 3 tbsp golden raisins

1. Combine the top rib, broth, and water in a 10-quart soup pot or kettle. Bring to a boil over moderate heat and skim off the gray residue for 5 minutes, or until every last bit of residue has been cleaned off the top. Add the onions, tomatoes, tomato sauce, cabbage, sour salt, black pepper, and sugar.
2. Bring to a boil, stirring occasionally, then cover and simmer 3 hours, until the meat is very tender. Stir in the raisings, set the lid to the pot slightly askew, and simmer 20 minutes. Taste, correct the seasoning, adding additional salt and pepper as necessary.
3. Serve the soup with boiled potatoes, a side of meat accompanied by a good strong horseradish, and dark bread.

November 4, 2010 at 5:58 pm Leave a comment

Sephardic Matzo Ball Soup


4 tablespoons olive oil
2 large onions, peeled and sliced thinly
1 teaspoon salt
1 tablespoon Aleppo pepper
2 stalks celery, diced finely
2 bay leaves
1 head garlic, peeled and minced
1 tablespoon dried thyme
1 teaspoon ground cumin
1 teaspoon turmeric
1/2 teaspoon ground coriander
1 1″ long cinnamon stick
1/2 cup dry sherry
1 whole chicken, rinsed and trimmed of excess fat
2 quarts of chicken broth or stock
1 quart vegetable broth or stock
3 tablespoons tomato paste or sauce
1 1/2 cups peeled and sliced carrots
1/4 cup peeled and sliced parsnips
1 cup peeled and diced turnips
1 15 ounce can chickpeas drained with any loose skins removed
1 14 ounce can diced tomatoes (optional)
1/2 cup orzo pasta, cooked, drained and oiled to keep from sticking.
1 recipe matzo balls (instructions given in the post above)
salt and freshly ground black pepper to taste
1/2 cup roughly chopped cilantro
1/2 cup roughly chopped fresh parsley
1/2 cup thinly sliced scallion tops

In a heavy soup pot or pressure cooker, heat olive oil over medium high heat. Add onions, salt and Aleppo pepper and cook, stirring, until golden. Add celery, bay leaves, garlic, thyme, cumin, turmeric, coriander and cinnamon stick, and cook, stirring until the onions are a rich reddish brown and everything is fragrant.

Pour in sherry and deglaze pan. After alcohol has burned off, add chicken, broths, tomato paste or sauce, and turn down heat to a simmer, and cook covered until the chicken is tender and done. In a pot it will be about an hour or an hour and a half, in a pressure cooker, it can be anywhere from fifteen minutes to a half an hour depending on the size of the chicken.

When the chicken is done, remove it from the pot and allow it to cool. While it is cooling, add carrots, parsnips and turnips to pot and simmer. Remove chicken meat from bones and add back to pot. Add chickpeas and tomatoes if you are using them. Cook until vegetables are tender. Remove bay leaves and cinnamon stick.

Add matzo balls for last ten minutes of cooking. Just before serving, add orzo, simmer a couple of minutes to warm the pasta, then garnish with the cilantro, parsley and scallion tops.

Serve with a crisp green salad with a simple vinaigrette.

November 4, 2010 at 5:48 pm Leave a comment

Yemenite Chicken Soup

2 tablespoons ground cumin
2 teaspoons turmeric
½ teaspoon ground black pepper
Salt (to taste)
3 to 4 pound chicken, cut up

8 – 9 cups boiling water
2 medium (about 4 ounces each) onions, halved
2 medium (about 3 ounces each) carrots, sliced
1 potato shredded
2 medium tomatoes

1. Combine the cumin, turmeric, pepper, if desired, saffron, and salt. Toss the chicken pieces with the spice mixture. Place in a stockpot or large heatproof casserole over low heat and cook, turning the chicken occasionally, until seared and browned (about 8 minutes). Remove the chicken (this prevents the water from washing the spices from the chicken).

2. Add the water. Return the chicken and add the onions, carrots, and tomatoes. Bring to a boil, cover, reduce the heat to low, and simmer, occasionally skimming off the foam, until the chicken is very tender (at least 2 hours). The chicken can be removed from bones and returned to soup or served separately. Adjust the seasoning, adding more salt as needed.

Please note this soup is really spicy

November 4, 2010 at 5:45 pm Leave a comment


1 tablespoon vegetable oil
1 tablespoon margarine
1 onion, chopped
3 medium size carrots, peeled and sliced
1 small parsnip, cut into thin 2-inch strips
3 medium size beets, cut into thin 2-inchstrips
2 large garlic cloves, finely minced
1 bay leaf
1 tablespoon sugar
6 cups vegetable or chicken broth
1 small cabbage, cut into 2-inch chunks
3 medium size potatoes, peeled and diced into 1/2-inch pieces
1/4 cup tomato puree
Salt and freshly ground black pepper to taste
1/4 cup Balsamic or red wine vinegar
Non Dairy sour cream for accompaniment

In a Dutch oven, heat oil and margarine over medium heat and saute onion, carrots, parsnip and beets until onion is translucent. Stir in the garlic, bay leaf and sugar and cook for 30 seconds. Add broth, cabbage, potatoes and tomato puree, salt and pepper. Simmer, covered until vegetables are tender, about 20 to 30 minutes. Remove from heat and stir in vinegar. Cool to room temperature and refrigerate overnight. To serve: Ladle cold soup into bowls and place a dollop of sour cream on top. This soup is also delicious served warm.

November 4, 2010 at 5:37 pm Leave a comment

Cream Of Cauliflower Soup

1 large head of cauliflower
the juice from 1 lemon
2 tablespoons of minced onion
2 celery stalks, minced
1/4 cup of butter or margarine
1/4 cup of all purpose flour
4 cups of chicken or vegetable broth
2 cups of light cream or non dairy creamer
A dash of nutmeg salt for taste
Grated Parmesan cheese (optional)

Wash the cauliflower and break into flowerets. Cook with the lemon juice in a small amount of boiling water until tender. Drain and whirl cauliflower in blender until pureed or force through a food mill. Saute the onion and celery in the butter for 2 to 3 minutes. Blend in the flour and stir in broth. Cook, stirring, until slightly thickened. Stir in the cauliflower, cream, nutmeg, and salt and garnish with cheese. Makes about 1 3/4 quarts or 6 servings.

November 4, 2010 at 5:29 pm Leave a comment


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November 2010
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