Jewish recipes and international fusion recipes from Rabbi Michael Sternfield.
“I do not pretend to be a professional chef. When I consider a new recipe, one of the most important things to me is whether the recipe’s directions are clear and easy to follow. I have written the recipes in this cookbook so that “even a rabbi could follow them.” I hope you will enjoy these dishes. I also hope, when you prepare them for your friends or family, that you will derive as much pleasure as I have by sharing them with you.”
-Rabbi Michael Sternfield
Having enjoyed Israeli falafel for many years, it occurred to me that the basic ingredients of falafel, namely the fried chickpea concoction could be flavored with many different seasonings, not just the usual Middle Eastern ones. So, here is my Italian variety.
Read MoreThis delicious roasted chicken recipe can be prepared in about 2 hours.
Read MoreThese kreplach are made with readily available Chinese pot stickers. Theyare so much easier to prepare and lighter than old-fashioned kreplach. The emphasis in this recipe is on the filling, rather than the dough. These are not triangular in shaped but rather are like little sacks filled with delicious potato/onion filling.(more on shaping the shu-mai is needed)
Read MoreMachaca is a flavorful combination of shredded beef, eggs, onions, tomatoes and peppers. In Mexico, machaca is made from sun-dried meat. The cattlemen of the north made meat easy to carry on the trail by drying it. Tastier than beef jerky, the meat was first marinated, then cooked, shredded and dried. It can be served in tacos, burritos and in scrambled eggs.
Read MoreThis recipe is very typical of Moroccan Jewish cooking. The flavor of fresh lemons, combined with olive oil and black olives makes for a bright and memorable dish. You will want to prepare this again and again. If you would like to make a more authentic version of this dish, substitute preserved lemons.
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