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| FLAG OF ISRAEL |
| FOODS OF ISRAEL |
| We have climbed aboard our Culinary Ex- pess Air Bus, and are continuing our virtual tour of the world of foods. We are now circ- ling above Israel, the land of the Wailing Wall, the Dome of the Rock, and the site of much of Biblical History. Grab your pots and pans, stop "Gretching" like a bunch of "Yentas" and lets start cook- ing. |
| A.) GEFILTE FISH: |
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| I HAVE DECIDED TO START OUR ISRALI TRIP WITH ONE OF THE MOST WIDELY KNOWN JEWISH DISHES; GEFI LTE FISH. THIS DISH CAN BE SERVED COLD ON A BED OF LETTUCE WITH A GARN- ISH OF COOKED SLICED CARROTS OR RAW SHREDDED CARROTS, JUST BESURE TO PROVIDE SOME RED HORSERADISH. THIS IS MADE FROM GRATED HORSERADISH ROOT AND BEETS. |
| 1 1/2 lbs. white fish fillets; 2 lrg. eggs; 2 tsps. salt; 1/2 tsp. grnd. black pepper; 2 finely chopped onions; 1/2 small carrot, peeled and coarsely grated; 3 tbls. matzo meal; 4 - 5 cups either fish stock, vegetable stock, or chicken broth; 2 large carrots, peeled and sliced: |
| 1.) Remove any bones and skin from the fish fillets, then cut them into 2" chunks. 2.) In a food processor, grind half the fish at a time until it is very fine. Leave half the fish in the processor and add 1 egg, 1 tsp. salt, 1/4 tsp. pepper, and half the chopped onions. Process until well blended and transfer to a large bowl. Put remaining fish, egg, salt, pepper, and onion in the processor and process until blended, then add to the first batch in the bowl and mix well with a spoon. Stir in grated carrot and matzo meal. 3.) In a large pot, bring the stock to a simmer, then add the sliced carrots and salt to taste. 4.) To shape the fish balls, moisten your hands and take 1/3 cup of the mixture and roll it in your hands to form a smooth ball. Continue with the remaining mixture, moistening your hands each time. 5.) Carefully drop the fish balls into the simmering stock, cover, and cook over low heat for 1 hr. 6.) Cool the fish balls in the stock. Then using a slotted spoon, carefully transfer the fish balls to containers for refrigerating. Gently pour the stock with the carrots over the fish. Refrigerate for at least 4 hrs., if you plan to serve them cold. |
| B.) QUICK & EASY FISH STOCK: |
| 1 lb. fish heads and tails; 1 bottle clam juice; 1 onion, chopped; 1 bay leaf; 1 sprig of fresh thyme; 6 parsley stems, leaves removed; 6 cups of water; salt & pepper to taste: |
| 1.) Put the fish pieces in a large bowl in the sink and rinse them under cold running water for about 3 mins. 2.) Place the fish pieces in a large saucepan. Add the clam juice, onion, bay leaf, thyme, parsely. and water. Bring to a boil, skimming off the foam as it accumulates on the surface of the stock. Simmer uncovered over low heat, skimming occasionally, for about 20 mins. 3.) Strain into a bowl. You may use the stock right away, or you can freeze it after it has cooled. |
| C.) SEA BASS IN SAFFRON SAUCE: |
| 1/4 tsp. saffron threads (you may use 1/8 tsp. grnd tumeric in place of saffron; 1/4 cup hot water (skip if using tumeric); 1 1/2 lbs. sea bass steaks or fillets 1" thick; 2 tbls. olive oil; 4 large chopped cloves of garlic; 1 lb. ripe tomatoes, peeled and chopped; 3 sprigs fresh thyme, or 1/2 tsp. dried; salt & grnd. black pepper to taste; pinch of cay- enne pepper; 1/4 cup chopped Italian parsely: |
| 1.) Slightly crush the saffron with your fingers (if using). Put in a small bowl and add the hot water. Let stand for 15 mins. Meanwhile, cut the fish in 4 pieces if serving it as an entree, or 6 pieces if it is to be served as an appetizer. 2.) Heat the oil in a large deep skillet. Add garlic and saute over low heat, stirring for 1 min. Stir in tomatoes, thyme, and saffron (or tumeric). Bring to a boil, then lower heat to medium and cook the sauce for 10 mins., or until it thickens slightly. 3.) Add the fish to the pan in a single layer. Sprinkle it with salt and pepper. Return the sauce to a simmer over medium-high heat. Cover and cook for 5 mins. Carefully turn the fish pieces over using a slotted spoon. Cover and cook for 5 mins. more, or un- til tender when checked in the thickest part with a small knife, The fishes color should be opaque. 4.) Discard thyme sprigs. Taste sauce, add cayenne, and adjust seasoning. Sprinkle with parsely and serve hot. |