jewish fusion – Page 7 – Rabbi Michael Sternfield

Spicy Orange Beef Recipe

October 14, 2008

Long ago, I concluded that the best recipes are almost always simple recipes. If it takes more than a single page to provide cooking instructions, then I usually take a pass. When it comes to Chinese recipes, simplicity is essential. I like to stick to recipes of no more than 3 primary ingredients. In this case, they are the beef, the green onions, and the orange peel. In that way, the ingredients remain distinctive. Except for the time required for marinating the beef, the actual cooking time is very, very brief.

Moroccan Chicken Soup Recipe

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For those a little weary of traditional chicken soup, here is a Middle Eastern variation that is sure to bring a smile to your guests’ faces. It has a few surprises.

Potato Latkes Recipe – Louisiana Style

October 11, 2008

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Here we have the traditional Chanukah snack, potato pancakes, made with lots of extra zip. Let’s face it—potato pancakes usually derive their flavor from being fried in oil. These latkes have plenty of added flavor; they are fused with Cajun seasonings. This is an inspired combination thanks to Chef Paul Prudhomme. For those who may not wish to combine all the spices, Chef Prudhomme’s Cajun spices are available in most supermarkets, under the “K Paul” brand name.

Durban Lamb Curry Recipe

October 6, 2008

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Unlike in the U.S., in South Africa lamb and mutton are the most popular and widely cooked meats. I think this is the most popular curry dish in South Africa. It is important to use fresh curry powder.

Buttermilk Fried Chicken Recipe

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As a Mid-West boy at heart, fried chicken was always one of my favorites. On many Sundays, our family would take a drive out to a country restaurant that was actually a farm, where we as kids would pet the animal while we waited for our table to be ready. The meal was always served family style, with such standards as cole slaw, corn fritters and, of course, apple pie for dessert. Ever since, I have been attempting to perfect a fried chicken recipe that would come close to the chicken dinners I remember from Peoria. There is nothing particularly ethnic about this recipe. It simply is the result of about 40 years of chicken experimentation.