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Welcome to Spike's & Jamie's "Spike’s Good Eatin’ Recipe Collection Archives"!! Here we store all the back issues of the original "Spike’s Good Eatin’ Recipe Collection" and of the "Spike’s Jewish Good Eatin’ Recipe Collection". These newsletters were written by Spike (Jann McCormick) and published by Jamie from 2000 until Spike's death in 2008. Spike loved to cook and share her cooking with those she loved. Sharing her recipes was the next best thing.
[Spike’s Jewish Good Eatin’ Recipes] [Spike’s Good Eatin’ Recipe Collection]
(¯`·.¸¸.·´¯`·-> Spike’s Jewish Good Eatin’ Recipe Collection 46<-·´¯`·.¸¸.·´¯) |
August 29, 2005
from: Spike's and Jamie's Recipe Collection
http://www.spike-jamie.com
Many of these recipes have not yet been added to the recipe web site -
so you are getting a "sneak peek" of future additions. We hope you
enjoy these recipes!!!
Shalom, from Spike the Grate and Jamie the Webmistress
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[] A nice person who lives somewhere exciting (I don't know where!) has
sent me two Sephardic recipes. I'm hoping to receive more. I have not
tried them yet. These are they:
MOROS PRETOS
Moros Pretos is by far the oldest recipe on the maternal side of my
family. Three generations of Da Silvas have cooked this dish for Erev
Shabat. Originating in The Azores, my grandmother brought it with her to
Venezuela. Although the recipe has a strong Portuguese influence, its
ingredients are typically Sephardic. Very rich in flavour, this dish
should be served warm or at room temperature and accompanied by red wine
and Saffron rice. By Rahm Almarzah
3 lb of beef sausage
1whole onion
1 whole green pepper cut in julienne strings
1 whole red pepper cut in julienne strings
½ cup of pitted Kalamata black olives
3 tablespoons of capers
1 box of pitted prunes
½ cup of prune juice
1 large can of crushed tomatoes
2 tablespoons of sweet paprika
1 tablespoon of allspice
2 tablespoons of whole cloves
1 teaspoon of ground cloves
1 tablespoon of caraway seeds
4 whole garlic
½ cup of cilantro
¼ cup of fresh sage
1 cup of fresh mint
½ bottle of cooking red wine
1 cup of red ruby port
salt and white pepper to taste
The night before:
Cut the sausages in 1.5 inches pieces. Place them in a plastic bowl and
the whole cloves and covered completely with red wine overnight.
Next day:
Soak the prunes in a plastic bowl in tepid water for approximately 30
minutes
Dice the onions, gherkins, garlic. Place them with the green and red
pepper strings in a fry pan and sauté them using a little oil at a
medium fire until brown . Add the sweet paprika and make sure is well
mixed with the rest of the ingredients.
Add the can of crushed tomatoes, the salt and pepper, and cook for 15
minutes on high heat.
Remove the whole cloves from the soaking bowl. Place the sausage in a
fry pan and sauté them until are partially cooked. Keep the liquid.
Remove the sausages and place them in the pan where the sauce is
cooking. Add the prunes, the prune juice, the cilantro, the sage, the
mint and mix well. Add the ground cloves, the allspice, the olives, the
capers and the caraway seeds and half of the liquid from the soaking
bowl. Cook for 40 minutes at medium heat. Add the port and cook at low
heat for another 10 minutes. If the sauce gets dry add the rest of the
liquid from the soaking bowl.
Serve with Saffron rice and red wine (Merlot or Shiraz).
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CAZUELA BERBERA
A Sephardic Recipe
This Erev-Shabat recipe was given to my aunt Bethlehem by her husband's
relatives and comes from the region of Veneto in Northern Italy.
Sephardic Jews have been in this region for centuries. After the
expulsion from Spain, many Sephardim settled in Venice, including some
of my ancestors who are buried in one of the islets in front of the
city. While staying in Venice a summer many years ago, I noticed that
many Shabbat dishes were cooked in wine and spiced with aromatic spices
such as cinnamon or cloves.
The translation of this recipe means Berber Stew, probably due to its
Moorish origins rather than any direct association with the Berber
people who eat rather simple meals. By Rahm Almarzah
3 lbs of beef cut in small pieces
1 cup of finely chopped celery
1 cup of finely chopped onions
1/2 cup of diced green peppers
½ cup of diced red peppers
2 cups of basil, coarsely chopped
½ cup of sun dried tomatoes
½ can of crushed tomatoes
½ cup of fresh mint leaves
2 tablespoons of capers
3 teaspoons of ground cloves
4 sticks of cinnamon
1 tablespoon of sweet paprika
The rind of a large orange, finely chopped (zested)
2 cups of red table wine
2 cups of beef broth
Salt and pepper to taste
Olive oil for frying
In a frying pan at medium heat, sauté the onions and celery until brown.
Add the green and red peppers and lower the heat to medium for about 10
minutes. Retire this mix from the fire.
In another pan, sauté the meat for 15 minutes at medium heat or until
brown; add the chicken broth and the orange rind and cook covered for 45
minutes. Add the crushed tomatoes, the basil, the mint, the ground
cloves, the sweet paprika, the sun dried tomatoes, the capers, and then mix in the contents of the other pan and stir well. Add the wine and the
cinnamon sticks and simmer for another 30 minutes at low heat. Add more
wine if the mix becomes dry.
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[] This looks pretty good, also. It came from another source. I prefer
to start with dry
chick-peas, rather than using the can. I do soak them overnight, and
start them cooking
in the morning. It is best to cook them, as well as dry beans, alone
for a couple of hours
before adding the tasty stuff. []
DAFINA
Moroccan Cholent (Serves 6 To 8)
4 tablespoons extra-virgin olive oil
2 large onions, chopped
4 to 6 garlic cloves
2 cans (15 ounces each) chickpeas (garbanzo beans), rinsed and drained
2 beef bones with marrow
3 pounds brisket or chuck roast, cut into 4 pieces
3 pounds small potatoes
2 or 3 sweet potatoes cut into chunks
4 tablespoons honey
1 tablespoon paprika
2 teaspoons ground cumin
1 teaspoon allspice
1/2 teaspoon cinnamon
1/2 to 1 teaspoon ground turmeric
pinch of saffron threads, crumbled
1/2 cup chopped fresh parsley
salt
freshly ground pepper
4 to 6 large eggs
Preheat oven to 225°F.
In a large pot, heat the oil and sauté the onions and garlic until soft
and translucent. Add the chickpeas, bones, meat, potatoes, honey,
paprika, cumin, allspice, cinnamon, turmeric, saffron, parsley, and salt
and pepper to taste. Add enough water to cover, place the unshelled eggs
in the center, and bring to a boil.
Reduce the heat to medium low, and simmer for 1 hour. Skim off the foam
occasionally. Cover the pot tightly, place in the oven, and cook
overnight, or cook on low on the stove for 5 to 6 hours, or until meat
is tender and done.
In the morning, after cooking all night, check the water level. If there
is too much water, turn the oven up to 250°F or 300°F, cover, and
continue cooking. [If cooking over Shabbat, traditionally observant Jews
would refrain from changing the heat level, for doing so would run
counter to Sabbath laws against manipulating flame and cooking.] If
there is no water, add another cup, cover, and continue cooking.
To serve, place the chickpeas and cooking liquid in one bowl, and the
eggs, potatoes, and meat in separate bowls. Sephardic Israeli Cuisine
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[]We need a salad and a dessert. Dessert, being more important, is
shown first. []
FRUIT COMPOTE
1/2 cup dried prunes
1/4 cup dark raisins
1/4 cup golden raisins
1/2 cup dried apricots (cut in half if they're large)
1/2 cup dried figs (cut in half)
Wash all ingredients well to remove the sulfites, and place in a
saucepan. Add water to cover the fruit, at least 2 cups (fruit will
swell when rehydrated).
Bring to a boil uncovered, reduce heat and simmer just around 10
minutes. Do not overcook!
Remove from heat and allow to cool. Pour fruit and liquid into jars and
refrigerate before serving. Delicious for breakfast or poured over
sponge cake and/or ice cream.
Note: Other dried fruits may be used, and you can vary the proportions
to your liking.
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[] Now, we can eat our veggies: []
LEMON COUSCOUS SALAD WITH SPINACH, SCALLIONS AND DILL
Can be prepared in 45 minutes or less, but requires additional
unattended time. The best time to use it is when you have some leftover
couscous from a meal; suddenly you have a great salad.
Makes 6
servings.
2 1/4 cups water
a 10-oz. box couscous (about 1 1/2 cups)
1/2 tsp. salt
3 tbsp. fresh lemon juice, or to taste
1/4 cup olive oil
1 small bunch spinach, coarse stems discarded and leaves washed
thoroughly, spun
dry, and shredded fine (about 2 cups)
3 large scallions, sliced thin
3 tbsp. finely chopped fresh dill, or to taste
In a saucepan bring water to a boil and stir in couscous and salt.
Remove pan from heat and let couscous stand, cover 5 minutes. Fluff
couscous with a fork and transfer to a bowl. Stir in lemon juice, oil,
and salt and pepper to taste and cool couscous completely. Stir in
spinach, scallions, and dill and chill salad, covered, at least 2 hours
or overnight.
From Chef Herschel, Aish HaTorah, Jerusalem
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[] Here is a neat item. A calendar for download, from www.Aish.com []
FREE Download: the Aish.com Hebrew / Civil Calendar
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Shalom,
from Spike the Grate and Jamie the Webmistress
SHALOM FROM SPIKE & JAMIE |
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